Apple Bourbon Bread Pudding
Makes 6 Servings
  • 1 tablespoon unsalted butter, softened
  • 7 cups 1-inch-cubed challah or brioche bread
  • 2⅔ cups half-and-half
  • ½ cup unsalted butter
  • ⅔ cup firmly packed light brown sugar
  • ⅓ cup granulated sugar
  • 3 large eggs, lightly beaten
  • 2 tablespoons bourbon (optional)
  • 1 teaspoon apple pie spice
  • ½ teaspoon kosher salt
  • 1½ cups diced Honeycrisp apple
  • 4 teaspoons sparkling sugar
  • Spiked Whipped Cream (recipe follows)
Spiked Whipped Cream
  • 1 cup cold heavy whipping cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons bourbon (optional)
  • ½ teaspoon apple pie spice
  1. Preheat oven to 350°. Coat 6 (8-ounce) ramekins with softened butter, and place on a rimmed baking sheet.
  2. In a large bowl, toss together bread cubes and half-and-half. Set aside.
  3. In a large saucepan, melt butter over medium heat. Add brown sugar and granulated sugar, whisking until smooth and combined. Remove from heat; slowly add eggs, whisking until combined. Whisk in bourbon (if using), pie spice, and salt. Pour over bread mixture. Gently fold in apple until combined. Spoon about 1 cup bread mixture into each prepared ramekin. (Ramekins will be full.) Sprinkle with sparkling sugar, and cover with foil.
  4. Bake for 25 minutes. Uncover and bake until lightly golden brown and a wooden pick inserted in center comes out clean, about 10 minutes more. (Bread pudding will be puffed but will fall as it starts to cool). Let cool for at least 10 minutes. Serve warm or at room temperature with Spiked Whipped Cream.
Spiked Whipped Cream
  1. In a large bowl, beat cold cream, sugar, bourbon (is using), and pie spice with a mixer at high speed until medium-stiff peaks form.
KITCHEN TIP: Bourbon can be replaced with half the amount of vanilla extract (1 tablespoon in the bread pudding, 1 teaspoon in the whipped cream).
Recipe by Louisiana Cookin at